It's February, Christmas is long gone and Valentine's Day is closing by, and if you're anything like me, you just realised you still have that chocolate Santa and snowman lying around the house, not yet expired but no longer in season. If you're tempted to throw it away, don't - RE-PURPOSE IT.
How can you re-purpose chocolate? It's really simple: melt it and use different moulds for the chocolate to harden in. Here is what I did: I made white & dark roses.
Step 1. Choose a new mould for the chocolate and grease it with a little oil.
Step 2. Take the white chocolate and with a knife, remove all coloured elements (if any). Don't throw them as you can re-purpose those as well (green as leaves, rest, separate per colour and have tinted/coloured roses).
Step 3. Break the chocolate and put it in a microwave resistant bowl.
Step 4. Add a drop of oil (proportionate to the quantity of chocolate). The oil will give chocolate a silky, shiny look and it will not let the chocolate burn.
Step 5. Place the bowl with the chocolate in the microwave for a few minutes. After each minute, take it out and stir. If, after stirring, all chocolate is liquid, your white chocolate is ready to be placed in the moulds.
Step 6. Place the liquid chocolate in the greased moulds, toss it (gently) to remove the air bubbles and let it solidify. You can either stop here, or continue with the dark chocolate.
Step 7. Repeat steps 1-6 but this time with dark chocolate. What you can do, if the white chocolate has solidified - and you still have space in the mould, add some dark chocolate on top of the white one.
Remove the chocolate from the mould and you can use it to decorate your cake, cupcakes or, if you're not ready yet and you want to save it for later, place it in a box and label it use before and the expiry date of the original chocolate.